Ingredients

• 1 3/4 cups Paleo Baking Flour
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• Coarse Salt
• 1/2 cup Brown Sugar or honey
• 1/4 cup Butter soft, or oil
• 2 Eggs large
• 1 tsp Pure Vanilla Extract
• 1 cup Grated Carrots
• 1/4 cup Golden Raisins

• 4 oz Mascarpone Cheese or Neufchatel cheese
• 2 1/2 Tbsp Powdered Sugar
• 1/4 tsp Pure Vanilla Extract
• 2 Tbsp Unsweetened Coconut Flakes optional

Instructions

1. In a medium mixing bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.
2. In another medium mixing bowl, use a hand mixer on medium speed to whip together brown sugar or honey and butter or oil. Once fluffy, add eggs one at a time until incorporated. Whisk in vanilla extract.
3. Slowly whisk wet ingredient mixture into dry ingredients, on low, until incorporated. Fold in carrots and raisins. Place batter in the refrigerator for 30 minutes.
4. Preheat oven to 325°F. Use a medium cookie scoop to form 2-inch mounds on a baking sheet lined with parchment paper, about 2 inches apart.
5. Bake 8-10 minutes, until soft but slightly browned. Allow to cool completely.

1. To make filling, whip mascarpone on high with a hand mixer or in a stand mixer until fluffy. Whip in sugar and vanilla extract.
2. Spread a 1-inch layer of filling onto the bottom side of half of the cookies. Place remaining cookies on top of the filling, bottom side down, to form cookie sandwiches. Roll edges in coconut, if desired. Keep refrigerated.